 |
Prep Time: 40 Minutes Cook Time: 25 Minutes |
Ready In: 65 Minutes Servings: 10 |
|
I won grand champion honors in a potato festival baking contest with this moist chocolate cake. The icing recipe can be doubled for real sweet tooths. A great-grandma, I've spent over 85 years on the farm. Ingredients:
1 cup butter, softened |
2 cups sugar |
2 eggs |
1 cup cold mashed potatoes (without added milk and butter) |
1 teaspoon vanilla extract |
2 cups king arthur unbleached all-purpose flour |
1/2 cup baking cocoa |
1 teaspoon baking soda |
1 cup milk |
1 cup chopped walnuts or pecans |
caramel icing: |
1/2 cup butter, cubed |
1 cup packed brown sugar |
1/4 cup evaporated milk |
2 cups confectioners' sugar |
1/2 teaspoon vanilla extract |
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add potatoes and vanilla. Combine the flour, cocoa and baking soda; gradually add to creamed mixture alternately with milk, beating well after each addition. Stir in nuts.
2. Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. For icing, in a saucepan over low heat, cook butter and brown sugar until butter is melted and mixture is smooth. Stir in evaporated milk; bring to a boil, stirring constantly. Remove from the heat; cool to room temperature. Stir in confectioners' sugar and vanilla until smooth. Spread between layers and over top of cake. Yield: 10-12 servings.
|
|